Peppers are such a rewarding plant to grow yourself. Unique varieties of hot peppers and sweet peppers add new flavours to old dishes, and they also give a gardener something else to talk about. (As if we didn’t go on and on enough already!) Here’s an info sheet to help you grow your own:
As always, you are welcome to join the ‘Kitchen Garden Club – by SKG‘ on Facebook, in order to connect with other food gardeners. We ask questions, answer other questions, show’n’tell our plants and harvests, and share useful info with each other. It’s been amazing to be part of this wonderful community of garden-loving, food-growing people.
This year I’m planning to grow some interesting pepper varieties. They’re already seeded and incubating in my germination chamber (new and improved this year, thanks to some helpful input from a member of the Kitchen Garden Club).
Jalero Jalapeno: Like a Jalapeno, but ripens from pale yellow to red instead of green to red. Also has a more mellow, smoky flavour. I’m planting the seeds I saved last summer. They’re special because I didn’t have a normal garden last summer. Our family left our house in Kitchener on July 23 and didn’t move into our new home in Hamilton until August 30. My garden was a gypsy garden, travelling from campsite to campsite with us for 6 weeks of the summer. Not everything in the garden made it to Hamilton, so I’m happy that these peppers survived and provided seeds for me to use this year.
Thai Red: Awesome little hot pepper plants produce a LOT of little hot peppers. They are just right for pickling; one per jar gives a nice bite to dills. I got in trouble from my sister because I didn’t grow them last year. So, they’re on the list and planted this year already! I’m looking forward to some spicy dills.
FISH: These peppers are on my list every year. Also hot peppers. They are so pretty as plants, even before the peppers come. The foliage is variegated, so it looks like an ornamental garden plant. THEN it flowers and produces pretty peppers that are variegated too! They ripen from green/white stripes, to orange, purple, a rainbow mix, then finally to red and then they’re done. You can eat them at any point, or just let them stay on the plant and watch the show as they ripen. So pretty and fun. And a great addition to hot sauce.
Garden Sunshine: Here’s a sweet pepper. Ripens from yellow to orange to red. Another beautiful garden addition that gets sweeter as it ripens. You can eat it at any point, but I like them red.
Tequila Sunrise: A new favourite from last year, also part of the gypsy garden. It’s a sweet pepper that is shaped like a hot pepper, thin and pointed at the end. My kids enjoyed picking them out of the garden at our campsites and eating them for breakfast.
Corno Di Toro: Something new I’m trying this year. I bought some HUGE Italian seed packets and this was one variety. A sweet pepper, I think – that’s what ‘giallo’ means, right? – but shaped like the horn of a bull (again with the assuming – d’ya like how I ‘read’ Italian?). And they’re yellow. Should be fun!
What pepper varieties are you growing this year?